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α‐ Dicarbonyl Compounds—Key Intermediates for the Formation of Carbohydrate‐based Melanoidins
Author(s) -
Kroh Lothar W.,
Fiedler Thorsten,
Wagner Janine
Publication year - 2008
Publication title -
annals of the new york academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.712
H-Index - 248
eISSN - 1749-6632
pISSN - 0077-8923
DOI - 10.1196/annals.1433.058
Subject(s) - maillard reaction , chemistry , glyoxal , browning , melanoidin , organic chemistry , carbohydrate , polymerization , flavor , biochemistry , polymer
The Maillard reaction of carbohydrates and amino acids is the chemical basis for flavor and color formation in many processed foods. Dicarbonyl compounds, such as 1‐, 3‐deoxyosones and 1,4‐dideoxyosones, as well as short‐chain dicarbonyls, such as methylgyoxal or glyoxal, are key compounds of the Maillard browning reaction. The α‐dicarbonyls are also starting materials for polymerization reactions which lead to formation of carbohydrate‐based melanoidins. With regard to the dicarbonyl compound, different possible chemical structures of melanoidins will be discussed. The analysis by size‐exclusion chromatography revealed that those colored compounds differ in their molecular size and are directly associated with reactions having specific α‐dicarbonyl compounds.